So I tried to make my first Sourdough Bread and as you can see from the photos things did not turn out too well. I started by mixing 84g of Levain with of 383g Bread Flour,+81g Whole Wheat Flower+300g water+84g. Let it sit covered to 20 minutes. Then added in 43g warm water, 10g Salt and mixed by hand. Gave the it all about 8 folds. Then transfered to a bult container and let i ferment for 3.5 hours with folds at 30 and 60 minutes. I then shaped the dough into a ball and let it rest for 30 minutes, letting it relax.
I then shaped it into a batard and place in a 10" oval Banneton. I then placed in in the refrigerator to proof overnight. 12 hours later I removed the dough from the fridge and let it sit on the counter for an 1hour, scored the dough and place it in the oven.
The room temperature during the dough making and the baking days ranged between 73 and 74 degrees F.
The results are what you can see. Questions:
(1) from the crumb does it look like it was under proofed or over proofed.
(2) Suggestions on what I can do to improve for my next attempt.
All help will be appreciated.
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